Add the wet ingredients to the dry and stir until just mixed-- do not overmix. A few lumps are okay.

Spray a muffin pan with oil or line with paper liners. I used a large muffin pan that makes six huge muffins, but you can bake these in the regular-sized muffin pans that will make 12.

Bake the muffins for 15 minutes at 375 degrees. If you are using the large muffin tins, you will need to add 3-4 more minutes to the baking time. To ensure your muffins are baked through, insert a toothpick in the center. The toothpick should come out dry or with a few crumbs sticking to it. If it comes out with moist batter clinging to it, bake the muffins for a couple of minutes more and try the toothpick test again.

Cool the muffin tin on a rack for 10 minutes, then pop out the muffins and continue cooling them on a rack.

Enjoy, all!

Recipe by Holy Cow! at http://holycowvegan.net/2012/12/butternut-muffins-and-travel-through.html